CN101091550A - Technique for preparing sauce package for beef noodle of shiitake fungus - Google Patents

Technique for preparing sauce package for beef noodle of shiitake fungus Download PDF

Info

Publication number
CN101091550A
CN101091550A CNA2006100450723A CN200610045072A CN101091550A CN 101091550 A CN101091550 A CN 101091550A CN A2006100450723 A CNA2006100450723 A CN A2006100450723A CN 200610045072 A CN200610045072 A CN 200610045072A CN 101091550 A CN101091550 A CN 101091550A
Authority
CN
China
Prior art keywords
beef
add
butter
green onion
bright
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2006100450723A
Other languages
Chinese (zh)
Inventor
顾友恒
Original Assignee
顾友恒
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 顾友恒 filed Critical 顾友恒
Priority to CNA2006100450723A priority Critical patent/CN101091550A/en
Publication of CN101091550A publication Critical patent/CN101091550A/en
Pending legal-status Critical Current

Links

Abstract

The present invention relates to a flavouring material bag for lentinus edodes beef noodles. Its raw material composition includes 45kg of palm oil, 9kg of fresh beef fat, 5kg of beef, 10.2kg of green scallion, 3.8kg of fresh ginger, 3kg of garlic, 6kg of edible salt, 4kg of chicken skin, 5kg of monosodium glutamate, 0.6kg of cooking wine, 1.5kg of chicken-spiced material, 1.7kg of dried lentinus edodes, 0.3kg of I+G, 0.3kg of dried scallops, 0.2kg of lentinus essence (21083), 1.2kg of beef extract (E2006) and 2.7kg of beef extract (E2012). Said invention also provides its preparation process and its concrete steps.

Description

A kind of manufacture craft of beef noodle of shiitake fungus sauce bag
Technical field
This invention relates to food auxiliary material process technology.Particularly a kind of manufacture craft of beef noodle of shiitake fungus sauce bag.
Background technology
Purpose of the present invention is exactly the manufacture craft that increases a kind of beef noodle of shiitake fungus sauce bag.
Summary of the invention
Purpose of the present invention just provides a kind of manufacture craft of beef noodle of shiitake fungus sauce bag.
Embodiments of the present invention:
Composition of raw materials: palm oil 45kg, bright butter 9kg, beef 5kg, verdant 10.2kg, ginger 3.8kg, garlic 3kg, salt 6kg, cock skin 4kg, monosodium glutamate 5kg, cooking wine 0.6kg, chicken simmered in brown sauce material 1.5kg, dried thin mushroom 1.7kg, I+G0.3kg, dried scallop powder 0.3kg, lenthionine (21083) 0.2kg, beef extract (E2006) 1.2kg, beef extract (E2012) 2.7kg.
Technological process: add essence → packing below the palm oil → bright butter, cock skin → bright green onion → beef → ginger, garlic → sauced meat material → salt → mushroom → monosodium glutamate, dried scallop powder → cooling → 80 ℃.
Preparation method: add cock skin, butter when palm oil is heated to 120 ℃.Cock skin, butter particle are fried to golden yellow, chew toughly and not burnt, be the best when rehydration is just agreeable to the taste, add bright green onion then.The aquatic foods green onion is fried, and adds suitable quantity of water this moment immediately to golden yellow, is used for softening the green onion particle, and collects verdant fragrance.It is fried to the beef granules golden yellow, tough and not burnt to add beef.All raw materials add and finish, and heating is stirred to no a large amount of steam and overflows, and stop heating and cool off.The closing in temperature is controlled at 104 ℃-108 ℃.Dispose and will pack immediately under the temperature that is fit to, open-assembly time is not long in air, to avoid oxidation deterioration.Should note anti-oxidant and anticorrosion when temperature is high.
Manufacture craft of the present invention is simple, and is with low cost; Beef noodle of shiitake fungus sauce bag is nutritious, and taste is moderate; Because beef noodle of shiitake fungus sauce bag delicious flavour of the present invention is so the adaptation population is more extensive; The holding time is longer, edible more convenient after the packing of product of the present invention.

Claims (3)

1, a kind of manufacture craft of beef noodle of shiitake fungus sauce bag is characterized in that being made up of following raw material: palm oil 45kg, bright butter 9kg, beef 5kg, verdant 10.2kg, ginger 3.8kg, garlic 3kg, salt 6kg, cock skin 4kg, monosodium glutamate 5kg, cooking wine 0.6kg, chicken simmered in brown sauce material 1.5kg, dried thin mushroom 1.7kg, I+G0.3kg, dried scallop powder 0.3kg, lenthionine (21083) 0.2kg, beef extract (E2006) 1.2kg, beef extract (E2012) 2.7kg.
2, the manufacture craft of a kind of beef noodle of shiitake fungus sauce bag according to claim 1 is characterized in that: technological process is to add essence → packing below the palm oil → bright butter, cock skin → bright green onion → beef → ginger, garlic → sauced meat material → salt → mushroom → monosodium glutamate, dried scallop powder → cooling → 80 ℃.
3, the manufacture craft of a kind of beef noodle of shiitake fungus sauce bag according to claim 1 is characterized in that: add cock skin, butter when palm oil is heated to 120 ℃.Cock skin, butter particle are fried to golden yellow, chew toughly and not burnt, be the best when rehydration is just agreeable to the taste, add bright green onion then.The aquatic foods green onion is fried, and adds suitable quantity of water this moment immediately to golden yellow, is used for softening the green onion particle, and collects verdant fragrance.It is fried to the beef granules golden yellow, tough and not burnt to add beef.All raw materials add and finish, and heating is stirred to no a large amount of steam and overflows, and stop heating and cool off.The closing in temperature is controlled at 104 ℃-108 ℃.Dispose and pack immediately, open-assembly time is not long in air, to avoid oxidation deterioration.Should note anti-oxidant and anticorrosion when temperature is high.
CNA2006100450723A 2006-06-23 2006-06-23 Technique for preparing sauce package for beef noodle of shiitake fungus Pending CN101091550A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2006100450723A CN101091550A (en) 2006-06-23 2006-06-23 Technique for preparing sauce package for beef noodle of shiitake fungus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2006100450723A CN101091550A (en) 2006-06-23 2006-06-23 Technique for preparing sauce package for beef noodle of shiitake fungus

Publications (1)

Publication Number Publication Date
CN101091550A true CN101091550A (en) 2007-12-26

Family

ID=38990133

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2006100450723A Pending CN101091550A (en) 2006-06-23 2006-06-23 Technique for preparing sauce package for beef noodle of shiitake fungus

Country Status (1)

Country Link
CN (1) CN101091550A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342489A (en) * 2011-09-19 2012-02-08 天津春发生物科技集团有限公司 Stewed beef sauce bag and preparation method thereof
CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof
CN102813220A (en) * 2012-08-31 2012-12-12 江苏迈斯克食品有限公司 Method for making mushroom beef granules
CN102845728A (en) * 2012-09-11 2013-01-02 四川玖玖爱食品有限公司 Stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN103202458A (en) * 2012-01-12 2013-07-17 张英君 Beef mushroom paste and preparation method thereof
CN103349268A (en) * 2013-04-24 2013-10-16 许昌学院 Instant mushroom sauce bag of instant noodle
CN103948004A (en) * 2014-03-25 2014-07-30 合肥市龙乐食品有限公司 Fruit and vegetable beef sauce and preparation method thereof
CN105380234A (en) * 2015-11-27 2016-03-09 徐州立方机电设备制造有限公司 Oyster mushroom beef paste and preparation method thereof
CN105942416A (en) * 2016-05-25 2016-09-21 湖南生物机电职业技术学院 Making method of instant wet noodles seasoning bag

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342489A (en) * 2011-09-19 2012-02-08 天津春发生物科技集团有限公司 Stewed beef sauce bag and preparation method thereof
CN102342489B (en) * 2011-09-19 2013-05-08 天津春发生物科技集团有限公司 Stewed beef sauce bag and preparation method thereof
CN103202458A (en) * 2012-01-12 2013-07-17 张英君 Beef mushroom paste and preparation method thereof
CN102613538A (en) * 2012-04-19 2012-08-01 迁安市龙泉农产品开发有限公司 Mushroom beef paste and preparation method thereof
CN102813220A (en) * 2012-08-31 2012-12-12 江苏迈斯克食品有限公司 Method for making mushroom beef granules
CN102813220B (en) * 2012-08-31 2014-03-26 江苏迈斯克食品有限公司 Method for making mushroom beef granules
CN102845728A (en) * 2012-09-11 2013-01-02 四川玖玖爱食品有限公司 Stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN103349268A (en) * 2013-04-24 2013-10-16 许昌学院 Instant mushroom sauce bag of instant noodle
CN103948004A (en) * 2014-03-25 2014-07-30 合肥市龙乐食品有限公司 Fruit and vegetable beef sauce and preparation method thereof
CN105380234A (en) * 2015-11-27 2016-03-09 徐州立方机电设备制造有限公司 Oyster mushroom beef paste and preparation method thereof
CN105942416A (en) * 2016-05-25 2016-09-21 湖南生物机电职业技术学院 Making method of instant wet noodles seasoning bag

Similar Documents

Publication Publication Date Title
CN101091550A (en) Technique for preparing sauce package for beef noodle of shiitake fungus
CN102204690A (en) Spicy segmented duck leisure food and production method thereof
CN101422245A (en) Mixed cured meat and production method thereof
CN102132897A (en) Method for preparing salted fish
CN102058077A (en) Condiment for fish filets in hot chilli oil
CN101756264B (en) Zhangde fu nutritious pork meat patties
CN103082342B (en) Freshwater fish slice with seafood flavor and production method thereof
CN106418448A (en) Seafood and chicken meat sauce and making method thereof
CN104207181A (en) Horse meat sausage and manufacturing method thereof
KR20110109318A (en) The manufacturing method of smoked ham hocks kkakttugi
CN104026542A (en) Method for preparing lentinus edodes-flavored composite chicken powder from conventional chicken powder and lentinus edodes stems
CN101965899B (en) Method for preparing imitative animal flesh of textured soybean protein
CN107279683A (en) A kind of preparation method of dried beef
KR101582257B1 (en) Manufacturing method of fish paste with ddukboki
CN106805140A (en) A kind of fruit flavor chicken extract good fortune bag
CN102793201A (en) Preparation method of spicy chicken nugget
CN105876447A (en) Method for processing preparation of flavored dried beef floss
CN106306839A (en) Fish flesh sausage and manufacturing method thereof
CN102106556A (en) Prepared salting seasoning for baked or aired meat product, meat product and making method thereof
CN107467610A (en) A kind of hot pepper flouring
CN107183665A (en) A kind of beef paste and preparation method thereof
KR101935651B1 (en) blue crab flavored frozen rice and manufacturing method thereof
CN105614752A (en) Conditioned snakehead fillet
CN106605833A (en) Rabbit meat rice dumpling, and preparation method thereof
CN104489473A (en) Fried rice with sausage and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication